Peanut Butter Blossoms

Peanut butter blossoms are one of the most highly recognized cookies. Next to chocolate chip and perhaps sugar cookies peanut butter blossoms are the cookies most of my family members know and love. My sister in particular has a strong love for these cookies. In reality, what's not to long? I always love foods with the peanut butter and chocolate combination. I made these cookies as the last cookie for my cookie platters for Christmas. They were the most popular cookie I made and the first to go everywhere I brought them. The key to these cookies is not making the ball of dough too big. If you do they will spread out too far and it won't be the right proportion of peanut butter to chocolate. If you have never had peanut butter blossoms you must try them soon! There's a reason they are a classic!

Source: Hershey's

Ingredients:

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening (I use butter)
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.